Texas Chili with Cornbread

Chef Graham Dodds from the Statler Hotel cooks up a bowl of Texas chili with cornbread for Good Day.

Texas Chili

10 lb Beef (Inside round)
5 cans beer (Graham uses Lone Star) 
1 oz (4 Tablespoons) Garlic powder
1 oz (4 Tablespoons) Onion powder
1 oz (4 Tablespoons) Chili powder
1 oz (4 Tablespoons) Paprika
.25 oz (1Tablespoon) Cayenne
6 cups    Tomato sauce
as needed Grapeseed oil
To taste Kosher salt

In a large sauce pot or rondeau over medium-high heat, add oil to coat the bottom of the pot
and then add the ground beef and all the spices. Brown lightly while breaking up with a spatula. Do not caramelize.

Place the meat in a colander or china cap to strain off the fat. Discard the fat and return
the meat to the pot.

Add the beer and bring to a simmer over medium heat. Reduce the liquid by about 80% and then
add the tomato sauce and cook until thickened and the meat is tender. Season to taste with salt.

Pull off the heat and cool immediately over an ice bath. Store in the fridge.

Texas Cornbread

18 oz Granulated sugar
12 each Large eggs
24 oz Buttermilk
4 c Corn pudding
2.5 lb Butter Melted
14 oz AP flour
14 oz Regular cornmeal
57 g Baking powder
21 g Kosher salt
32 oz Grated white cheddar cheese
24 oz Jalapeno Deseeded/small dice

Preheat oven to 300 degrees F low fan.

In a large mixing bowl, add the sugar and eggs and whisk to combine. Then add the buttermilk, corn
pudding, and melted butter. Whisk to combine.

Add the flour, cornmeal, baking powder, and salt and mix to combine thoroughly. Fold in the
jalapenos and cheese with a spatula.

Pour the batter into a lightly greased cast iron and bake in a 300-degree oven for 90 minutes.

Remove from the oven and cool completely before removing from the pan.

Store in an airtight container lined with parchment paper or wrap with cling film.


Spirit of Taos benefiting the Wilkinson Center

The Statler Hotel